Peel the outer layers of the cabbage. Rinse the leaves and the cabbage and reserve the leaves.
Cut the cabbage in half, remove the core, quarter, and shred using a knife, mandoline or food processor.
Place the shredded cabbage in a large mixing bowl and sprinkle on 1 tsp of salt.
Massage the cabbage for 10-15 minutes until a brine forms at the bottom of the bowl. When you squeeze a handful of cabbage, it should drip.
Transfer the cabbage to the jar in stages, pressing down on it to remove air pockets and to submerge it in brine.
Using the reserved leaves, fold them up and tuck them into the jar, securing them under the shoulder. Place a weight over top and cover loosely with a lid. Place on a baking sheet to catch any overflow.
Allow the sauerkraut to ferment for 5-7 days. Check it daily and remove the lid to release any gas. Give it a daily taste test and move to the refrigerator when satisfied with its taste and texture.